Cookbook author, veteran food writer, and Jmore’s “Food Enthusiast,” Pikesville resident Dara Bunjon has a stellar reputation in the culinary community, which is why the guests on her Facebook Live show (on Thursdays at 1 p.m.) are some of the leading local, national and international stars in the food industry. She is the co-author of “Yum! Tasty Recipes from Culinary Greats” (Cumberland House).
In addition, Bunjon has provided social media marketing and public relations services for some of the top restaurants in the Baltimore area. She’s a food stylist, radio and TV personality, founder of the Epicurean Club of Maryland, board member of the Restaurant Association of Maryland Education Foundation, and a member of Women Chefs and Restaurateurs.
“My mother used to make a chocolate cake with marshmallow icing that was a family favorite,” Bunjon said. “The secret ingredient? A hint of mint in the cake and the icing.
“I bake the cake in a 9-by-13 pan. Feel free to use your favorite chocolate cake recipe. Peppermint or mint extract is quite strong, so I only use a 1/8 of a teaspoon in the cake recipe and the marshmallow topping as well. For the fluffy marshmallow frosting, add 1/8 teaspoon of peppermint extract with the vanilla extract in this recipe. For entertaining, I keep the marshmallow in the mixer bowl and put generous dollops on top of the cake servings. Sprinkle the top with chocolate jimmies or crushed peppermint candies. For more casual occasions, I ice the cake after it is completely cooled.
“Remember what Julia Child said: ‘The only time to eat diet food is while you’re waiting for the steak to cook.’”
Dara Bunjon’s Best Ever Chocolate Cake
Ingredients
Best Ever Chocolate Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 1 cup boiling water
Fluffy Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
Instructions
To make cake
- Preheat oven to 350F
- Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, vanilla and peppermint extracts to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin and it’s supposed to be.
- Pour into pans and bake. Cool on wire racks.
To make frosting
- Add the egg whites, granulated sugar, cream of tartar, and salt to a heat-safe bowl of a stand mixer.
- Set the bowl over a saucepan filled with a few inches of simmering water. If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
- Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3-4 minutes.
- Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment.
- Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla and peppermint during the last 10 seconds of mixing.
- Spread or pipe onto cake immediately.
Notes
- 9×13 pan: 35-40 minutes
- 3 layers (3 x 8” round cake pans) 30-35 minutes
- Cupcakes: Line with paper cups. Fill 2/3 full and bake 22 minutes
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